Strawberry Almond Muffins

strawberry muffins recipe

Makes 10-12 muffins

Ingredients:

  • 1 cup all-purpose flour

  • 1/2 cup almond flour (a.k.a. almond meal or finely ground almonds)

  • 2/3 cup granulated sugar

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 6 tablespoons (3 ounces) unsalted butter, plus extra for greasing tins

  • 1/3 cup whole milk

  • 2 large eggs

  • 3/4 teaspoon vanilla extract

  • 2 cups chopped strawberries, in blueberry-sized pieces

Instructions:

  1. Preheat oven to 375°. Generously butter muffin molds.

  2. Sift dry ingredients into a large bowl, then whisk them together. In a small pot, heat butter until just melted, then allow it to cool for a few minutes. Whisk together milk, eggs, vanilla, and the cooled butter until just combined. Whisk in the dry ingredients, then fold the strawberries into the mixture carefully until just combined.

  3. Fill the muffin cups about 3/4 full, dividing the batter evenly. Place in the center rack of the preheated oven and bake, rotating about halfway through, for 20-25 minutes or until the tops of the muffins are golden and pass the toothpick test. Cool the muffins for at least a half hour before removing them from the tins (I run a blunt knife around the edges of the muffins, then give them a little twist).